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15 December 2010 @ 01:13 am
Chili fail  
*sigh*

I had thought habenero powder was the answer, but we had chili fail again... every pepper I could lay my hands on, including fresh and powdered habeneros and still, I got a vague tingle on my tongue. I'll let it mature overnight and then see how hot it is. Perhaps 3 oz of habenero powder in the crock pot was just not enough... :P I think I have finally successfully burnt out my taste buds.

Anyone know where I can get ghost chilis?
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Trent the Uncatchableknappenp on December 15th, 2010 02:00 pm (UTC)
No, but I'm anxiously watching this thread to find them.

My knight and I periodically get together to destroy our taste buds and sinuses by making the hottest chili we can - if we can't make the chili itself hot enough, we add goofy hot sauces until we do. (I shop at http://www.tastethepain.com/.) It's not as noteworthy as doing it yourself, but it sure does hurt...
eithni: CHEESE Gromit!eithni on December 16th, 2010 02:11 am (UTC)
Hmmm... Thanks!
eithni: CHEESE Gromit!eithni on December 16th, 2010 06:33 am (UTC)
...and invite me over the next time you decide to go for broke. :)
Trent the Uncatchableknappenp on December 16th, 2010 01:10 pm (UTC)
Will do. :)
corvusjoyouscorvusjoyous on December 16th, 2010 06:05 pm (UTC)
http://www.bhut-jolokia.net/?gclid=CJKrn6St8aUCFcIKKgodgiARnA
supposedly

or here http://www.marxfoods.com/Dried-Ghost-Chilies

If ya find seeds too, I will try to grow them for you in the summer...
eithni: excellenteithni on December 16th, 2010 11:47 pm (UTC)
Sweet! Thank you!
Doug Hulick / Simon Morcarswords_and_pens on December 15th, 2010 02:03 pm (UTC)
Habs, or any pepper, can vary quite a bit in heat. I've made chili where a single hab gave it great heat, and another where two didn't do much at all. And both were from our garden, but from different years.

I'm sure you know this, but keep the membrane and seeds intact if you want the heat. Fresh is almost always better than powdered. Also, mix up your chilis: some habs, some pequin (re-hydrated from Penzys, who sell them dried), some fresh jalapenos, maybe a nice chipotles en adobo, etc. It will give a nice flavor profile, and you might get better overall heat from spreading out your source matter.
eithni: CHEESE Gromit!eithni on December 16th, 2010 02:10 am (UTC)
Yeah. Two essentially whole Habs. It's prolly just a bad time of year for them. I did mix peppers, though - habeneros, serranos, jalepenos, poblanos, bell peppers... Really, everything I could lay my hands on. :p
Splottsplott on December 15th, 2010 05:46 pm (UTC)
Hmm. My "problem" might help you...every time I freeze my chili, it gets hotter...have you tried freezing your peppers first?
eithni: CHEESE Gromit!eithni on December 16th, 2010 01:57 am (UTC)
We'll see. Some are in the freezer now. :)
EllieSamelliesam on December 16th, 2010 03:50 pm (UTC)
I get the same result when I make hummus, so it's just part of my procedure now. Make hummus, freeze, take out when needed and blend again. Flavors are more intense and the second blending makes it smoother.
whymcwhymc on December 16th, 2010 01:48 am (UTC)
Do you think that you might have accidentally burned out your 'hot' receptors? Perhaps a two-week spice-fast or somesuch? Otherwise, I say add other fiery things, too - wasabi chili anyone?
eithni: CHEESE Gromit!eithni on December 16th, 2010 01:55 am (UTC)
Burnt them out or just recalibrated after the ghost chilis.

I've thought about a spice fast, but I'm not sure I could do it... Maybe an enforced bland diet is just another excuse to go to Britain? ;p
whymcwhymc on December 16th, 2010 02:13 am (UTC)
Nah, there are too many delicious curry-temptations in Britain, even in Scotland...
eithni: CHEESE Gromit!eithni on December 16th, 2010 06:17 am (UTC)
Not out in the boonies. :P Besides, I like flavorful curries enough I might be able to resist the hot ones.
arebekah: trufflesarebekah on December 16th, 2010 05:31 am (UTC)
Have you considered your non-pepper ingredients?

One of the hottest things I ever made had too much garlic in it - I know, I know, there should be no such thing...but it was a meatloaf and somehow I went overboard. It had to be eaten with a mountain of potatoes.

Also, vinegars and oils can enhance flavors, too.
eithni: CHEESE Gromit!eithni on December 16th, 2010 06:15 am (UTC)
Yup, tons of garlic - I got the pre-chopped stuff and used about half the jar. I added lime juice for acid to bring out the burn.

Edited at 2010-12-16 06:15 am (UTC)
arebekah: Elephant 2arebekah on December 16th, 2010 06:46 am (UTC)
Mmm, garlic. I only use pre-chopped stuff when looking for a milder garlic flavor. Something about the preserving seems to make it loose some of its kick. To save time, I've found pre-pealed garlic cloves at Woodman's (near the chilis) or at many ethnic groceries around town.
eithni: CHEESE Gromit!eithni on December 16th, 2010 06:57 am (UTC)
Yeah. Lazy chili-making. That's why I used so much. :P